Thai Sweet Rice With Mangoes Food

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

SWEET STICKY RICE AND MANGO

Steps:

• Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
• Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
• Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

SWEET STICKY RICE WITH MANGOES

Steps:

• Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
• Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
• Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
• Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
• To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.

SWEET RICE AND MANGO

Steps:

• Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
• Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

THAI COCONUT RICE WITH MANGOES

Steps:

• Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
• Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
• While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
• After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.

THAI STICKY RICE WITH MANGOES

Steps:

• Rinse and soak glutinous rice for a minimum of 4 hours.
• Using a traditional Thai rice steamer boil water in metal basin.
• Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
• Set timer for 25 minutes.
• Meanwhile, peel and slice mangoes vertically off of the central pit.
• Cut widthwise into several pieces.
• Set aside.
• In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
• Reserve a scant 1/4 cup of the milk mixture.
• When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
• Allow to sit for no longer than 5 minutes.
• Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.

THAI SWEET RICE WITH MANGOES

Steps:

• Wash and rinse the rice in cold water until clean.
• Soak the rice in water overnight (so it'll absorb some water).
• Line the steamer (I hope you have one) with cheesecloth, and pour the rice onto it, draining the water.
• Cook the rice for about 35 to 45 minutes or until cooked, periodically sprinkle water on it to keep it moist.
• In a saucepan, stir in 3/4 can of the coconut milk, and when it boils, add 3/8 cup of sugar.
• When the rice is cooked, put it in a large container, and quickly add the coconut milk mixture.
• Stir with a wooden spoon until well-blended.
• Let it sit, covered with a clean cloth, until cool enough to eat.
• In the same saucepan, heat up the rest of the coconut milk.
• When it boils, add the sugar and the cornstarch mixture.
• Fix to taste.
• The sauce should be quite sweet and gravy-thick.
• Peel the mangoes and slice them into bite-size pieces.
• Spoon the sweet rice on a plate, top with coconut milk, and sprinkle some of the beans on top, then arrange the mangoes slices on the side.

STICKY RICE WITH MANGO THAI DESSERT

Steps:

• Tips: If done in a 2+ quart microwavable casserole with a lid, you can go from start to table really quickly, easily, and with minimal cleanup. To speed things up even further, make your sauces and prep your fruit while your rice is soaking/cooking. Be sure to use glutinous rice, which can be found at Asian markets. It will be labeled "glutinous rice" and/or "sweet rice". Good ripe mangoes are a MUST, so be sure you can find them first, before you go any further.
• Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, then finally drain most of the water away until the rice is covered by about a quarter inch of water. Microwave on high, covered, for ten minutes.
• Shake a 13.5 ounce can of coconut milk well before opening then divide in half: pour one half into a bowl or tall glass to make the rice sauce, and keep the other half in the can to make the cream sauce. Or the other way 'round, it doesn't matter :-).
• Rice sauce: Stir a cup of sugar and pinch of salt into the coconut milk until dissolved. Pour *most* of the mixture over the cooked rice and stir gently but thoroughly to blend (I feel that this makes a little too much sauce so I use about 3/4 of it and discard the remainder.) The rice/sauce mixture will be soupy while hot but will firm up well once cooled. If you want to add mango chunks to the whole dish, now is the time to stir them inches If you want to make individual serving cups, set them up now and chill to firm.
• Cream sauce: Stir the corn starch, salt, and sugar into the other half can of coconut milk. Heat in a sauce pan, uncovered, on the stove top until bubbling, stirring frequently to avoid scorching.
• Serving notes: This makes a glorious platter with the fruit arranged around a big mound of rice with the cream sauce drizzled over the top, or you can fancy it up by presenting individual dishes. If I'm making this for a party I serve it in the same covered casserole dish that I cooked it in, stirring the mango chunks into the rice and offering the cream sauce on the side. That way everyone gets plenty of mango and sauce instead of just the first guests. However you choose to serve it, it's a hit.